Who would have guessed that the local cheese-counter held such potential!
GRILLED FETA & ARTICHOKE PASTA
1 tin artichokes
2 cups baby tomatoes
200 grams feta, cubed
1/2 cup toasted pine nuts
1 package of pasta
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh basil leaves
1 teaspoon crushed garlic
1/2 teaspoon dried chilli flakes (optional) Salt and coarse black pepper
1: Halve baby tomatoes, drizzle over a little olive oil and season well then cook at 180 C for 1/2 hour till soft and beginning to brown.
2: At the same time, cut artichokes into wedges, drizzle with olive oil and season well and then cook at 180 C till slightly browned.
3: Set tomatoes and artichokes aside, cook the pasta and combine the dressing ingredients.
4: While pasta is cooking, place feta on a baking tray and drizzle a little of the dressing over the feta then grill 5 - 10 minutes till very soft.
5: Heat tomatoes and artichokes in the dressing for a few minutes and then carefully toss vegetables and feta through well drained pasta.
6: Top with toasted pine nuts and serve garnished with extra basil leaves.
COOK'S NOTES: Choose a feta that isn't too salty or too hard or substitute with soft Danish feta or Bulgarian cheese. Basil pesto or black olive tapenade can also be spread over feta before grilling and this is simply scrumptious when served on salad greens with a simple dressing.